Roasted Red Pepper Pasta with Lemon-Parmesan Broccoli

Roasted Red Pepper Pasta

with Lemon-Parmesan Broccoli

30 MIN
2 Servings
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From the Test Kitchen

In this quick-cooking recipe, whole grain pipe rigate gets pops of flavor from sweet roasted piquillo peppers and briny capers—plus a layer of exciting crunch from almonds. It all comes together in a creamy, mildly spicy sauce.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Roasted Red Pepper Pasta with Lemon-Parmesan Broccoli
Title
time-saving
tips & techniques
Piquillo Peppers
Broccoli
How To: Quarter and Deseed a Lemon
Capers
Tomato Paste
Heavy Cream
Lemon
Garlic
Parmesan Cheese
Almonds
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

Cook the pasta:
2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.

Make the sauce:
4 Make the sauce:

While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!

Tips from Home Chefs

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Roasted Red Pepper Pasta

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

2 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.

4 Make the sauce:

While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!

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